Chocolate chip biscotti with cherries and almonds is perfect with a cup of coffee, espresso or Italian hot chocolate! It’s loaded with chunks of chocolate, dried cherries and crunchy almonds.
(This post was originally posted on November 23rd, 2015. As an Amazon Affiliate, I earn commission on qualifying purchases.)
Chocolate chip, cherry and almond biscotti is not as traditional as this almond biscotti recipe. With all the goodies in them, they can definitely be more of a ”stand-alone” cookie. (Although biscotti, just like shortbread, are considered more of a “biscuit” than a cookie.)
How to make chocolate chip biscotti
Assemble all your ingredients. Make sure that the butter is at room temperature. Toast the almonds.
After mixing the dough, divide it into 2 long logs. This recipe will produce a larger biscotto, if you prefer bite biscotti, make three long logs and reduce the overall height and size.
Chill the dough before baking, especially on a warm day to reduce spreading. Bake.
Cool dough just until you are able to handle it, then cut on the diagonal for the second bake.
Lay the biscotti on one cut side and bake until barely golden. Flip and repeat on the other side.
Chocolate Chip Biscotti with Cherries and Almonds
- 4 ounces unsalted butter room temperature
- 1 1/4 cups sugar (8.5 ounces)
- 2 large eggs
- 2 teaspoons almond extract
- 2 1/2 teaspoons baking powder
- 2 3/4 cups all purpose flour (12.2 ounces)
- 1/2 teaspoon kosher salt
- 1 cup almonds chopped and toasted
- 2/3 cup chocolate chips (or dark chocolate chunks)
- 6 ounces dried cherries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking sheets.
- In a standing mixer or using a hand mixer, butter, sugar, and almond extract in a bowl until light and fluffy.
- Add eggs and beat until well blended.
- Whisk dry ingredients together in a bowl.
- Mix dry ingredients into wet ingredients until just blended. Don't over-mix.
- Mix in chocolate chips, cherries and nuts by hand if dough is too stiff.
- Form into two long logs about 2" wide and 3/4 to 1" high.
- Chill for 20 minutes.
- Bake for 20 minutes at 350 degrees F.
- Remove from oven and and allow to cool for about 5 minutes, then slice on the diagonal into 1" wide slices.
- Put sliced bars on a silpat or parchment lined cookie sheet, cut side up, and bake for 7-8 minutes or until golden brown. Flip biscotti over and bake another 7 minutes. Biscotti should be barely golden brown.
- Allow biscotti to cool completely before storing in an airtight container.
- Makes 2 dozen larger biscotti or 48 small biscotti.
Jill @ Teatime in Paris says
These are the best kind of recipes, passed down from generation to generation. Love the look of this, even although have no idea what butterbrickle or butterscotch chips are in Europe – they sound intriguing. Any ideas what I could use instead, Cynthia, to keep your recipe tasting the same? Sounds fabulous!
Jill, I think English toffee chips would be a good substitute!
I love making biscotti at the holidays so am excited to learn about mandelbread. Sounds like the perfect holiday treat, and I like that you can customize it according to your likes or what you have on hand.
That’s pretty what my mom did…take her friend’s recipe and then just add to it.
Belgian Foodie says
This mandelbread looks delicious. I’ll be trying it soon!
what is the GF flour mix consist of? There is an asterisk next to the ingredient but it isn’t explained anywhere
Hi Mindy, I recently changed my recipe plug-in and it must not have picked up the link. I link it to Jeanne’s Gluten Free Flour Blend on her website. (Here’s the link) I’ve also linked to a GF blend on Amazon at the bottom of the post.
Elaine Wolfe says
Thank you so much for the recipe. I can’t wait to try it.
Robin Simms-Sabourin says
I tried it today…was very excited to receive my new flour since I am tired or almond flour: used Pamela GF Artisan Flour. I have made these many times with regular almond flour, and it was easier to handle. These were very difficult to form into loaves, due to crumbling, so added coconut oil but still very crumbly. Any suggestions? p.s. I wrapped them in saran wrap and put them to chill for a while, but still soooo crumbly!
Hi Robin, I’m not sure as you can see, my dough is pretty moist. The only thing I can think of is that the gf flour could be different? I’ve tried a lot of gf flours, and sometimes the proportions of ingredients can be different and perhaps it was more absorbent? (sort of like how coconut flour is).I am going to make it again this weekend and see if I can trouble-shoot it.
Hey Cynthia, love this recipe, thanks for posting it. Didn’t you at one time say to mix it all in a food processor? That’s how I remember it and it worked great
I did! That works well too. I just updated it to give options.